Easy Teriyaki Noodles with Tofu and Broccoli
From preparation to tables approximately 35 minutes.
8 ounces udon noodles (or or you can use soba, spaghetti or linguine - we used Ramen Noodles)
14-ounce tub extra-firm tofu
1-1/2 tablespoons neutral vegetable oil, such as safflower
1 tablespoon soy sauce or tamari
1 good-size broccoli crown, cut into small bite-size pieces
Several mini sweet peppers, sliced, or 1 medium red bell pepper, cut into short thin strips
1/2 cup grated carrot
1/3 cup bottled teriyaki marinade, or to taste, plus more for serving
2 teaspoons grated fresh or bottled ginger
Freshly ground pepper to taste
1 tablespoon sesame seeds
2 to 3 green onions, sliced
Chopped toasted peanuts or cashews
Cook the noodles according to package directions until al dente, then drain.
Meanwhile, cut the tofu into 6 slabs crosswise and blot very well with clean tea towels or paper towels. Or, better yet, if you have a tofu press, press the tofu ahead of time. In either case, cut into dice.
Heat the oil and soy sauce in a wok or frying pan. Add the tofu and stir-fry over medium-high heat, stirring often, until golden on most sides, about 8 minutes.
Add the broccoli, sweet peppers, and carrot. Stir-fry for 5 minutes, or until the vegetables are tender-crisp.
Add the cooked noodles to the pan along with the teriyaki marinade, ginger, pepper, and sesame seeds. Stir-fry just until everything is well blended and heated through. Add more teriyaki marinade to taste, if you’d like.
Serve at once straight from the pan, passing around green onions, hot seasoning, and extra teriyaki sauce for individual servings.
That's it! If you have any questions and if you think I have missed anything out, please let me know in the comment section.